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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The secret is to use fresh herbs, and cook the quinoa just right. Great for picnics, or served as a side dish. Keeps well in the fridge for a couple of days (maybe longer - but it never lasts more than that in our house :-) Ingredients:
1 cup quinoa |
1 1/4 cups water |
2 tablespoons fresh mint leaves, finely minced |
1 1/2 tablespoons fresh parsley leaves, finely minced |
1 tablespoon fresh cilantro leaves, finely minced |
3 tablespoons red onions, finely chopped |
3 tablespoons dried cranberries, chopped |
3 tablespoons walnuts, chopped |
3 tablespoons olive oil |
1/4 cup fresh lemon juice |
salt |
fresh ground black pepper |
Directions:
1. Put the quinoa in a pot with the water. Bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes.
2. Remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. Let cool for a few minutes.
3. Add the onion, herbs, dried cranberries and walnuts. Mix well with a wooden spoon.
4. Add olive oil, lemon juice, salt and pepper. Taste and add more lemon juice if needed.
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